How to make Choco Vanilla Nankhatai at home | Eggless Choco Vanilla Cookies with & without oven recipe with all details , step by step pictures and video recipe.

This Wheat Flour Cute Nan Khatais / cookies are crunchy and perfect with a cup of hot Tea or Coffee One can store this nankhatais for 15 to 20 days in an air tight container .

Earlier in blog I have posted Wheat flour Nan Khatai . Here sharing the recipe with and without oven.

In this recipe i used Homemade Ghee (Clarified Butter), this gives extra smoothness and soft texture to cookies. Most importantly its always available in every home πŸ™‚ πŸ™‚

Checkout the video recipe here..


  • 2/3 cup Wheat Flour
  • 1/4 cup Maida
  • 1/2 cup Sugar – Powdered
  • 1/2 cup Ghee
  • 1 tsp Vanilla essence
  • 2 tbsp Cocoa Powder
  • 1/2 tsp Baking Powder
  • Almond and Pistachio Slivers , to Garnish


Sieve Wheat flour, Maida , Baking Powder nicely.

Now mix Sugar powder with flour mixture.

Now slowly add Ghee. Dont add all at a time. Keep adding and kneading …

Now divide in two parts. Add cocoa powder in one part and vanilla essence in another.

Knead a smooth dough with Ghee. So now you have two types of dough.

Equally divide this dough and make small slightly flattened balls.

you can give any shape as per like and convenience. Each cookie ball will show lovely and unique marble design on cookie. Dont make cookie balls too big. Small looks cute πŸ™‚ πŸ™‚

Creat a small depression on top of nankhatai. Fill it with some almond and pistachio slivers .. Now its ready to bake.

To bake Nankhatai in oven,

Preheat the oven on 200C for 10 minutes. Grease the baking tray. Place cookies on it. Bake at 180C for 15 to 17 mins. Allow it to cool completely..

To bake Nankhatai on gas ,

Take a broad and heavy bottomed kadai. Cover the lid and on slow to medium Flame , preheat for 10 minutes .

Grease the cake tin or a small plate. Place nankhatais on it.

Keep a stand in kadai. Place the cake tin or a plate. Cover the lid. Bake on slow to medium flame for 20 to 25 minutes.

Allow it to cool completely. Store in a air right jar.

Dont bake too much with dark colour , just light brown shade is enough. Cookies / Nan khatai will be soft while hot.. it will be firm and crunchy once cool down.

Hope you will like this recipe. I would love to listen from you all..

Do try this recipe , and don’t forget to share your feedback with me..

Kindly rate the recipe and give your feedback in the comment box below..Stay connected with me on following social medias….

Follow blog , YouTube Channel , FaceBook Page , Instagram, Pinterest , Twitter

Happy Cooking πŸ™‚ πŸ™‚



    1. Sure why not…

      Take a broad and heavy bottomed alluminium cooker. Place a stand. Above that place a greased cake tin … you can bake cake or cookies same way. Close the lid without whistle.

      I dont keep sand or salt in bottom of cooker still never felt my cooker got burnt patches. It always worked best for me


  1. Pingback: EGGLESS WHOLE WHEAT CHOCOCHIP COOKIES – Ruchi's Veg Kitchen

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.